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Marinated Venison in Cream Sauce

MyCookbook Recipe Database
MyCookbook Member: truesunn
Recipe Category: Wild Game
Recipe Preparation Level: difficult
    1 venison roast (4-5 lbs)
    1 c. chopped onion
    1/3 c. oil
    2 cans beer (Budweiser?)
    2 TBSP lemon juice
    2 tsp salt
    1 tsp thyme
    8 peppercorns
    2 cloves garlic, minced
    1 bay leaf
    1/2 c. cream
    flour

    Place roast in a large glass bowl. Saute onion in oil. Stir in beer and seasonings. Pour over roast. Marinate in refrigerator 24-36 hrs, turning occasionally. Place venison and marinade in a dutch oven. Cover. Bake @ 325 for 2 1/2 hrs, or until tender, basting several times. Transfer roast to a plater. Strain liquid; skim off most of fat. Measure liquid. Make a paste of cream and 1 TBSP flour for each 1 c. liquid. Combine the paste in a saucepan with liquid and cook, stirring constantly, until thickened. Season to taste. Serve in a gravy boat with roast. 3 Servings per pound.

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